Ingredients
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2 tablespoons olive oil
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1 lb extra firm tofu, cut into 1/2 inch cubes
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1 large yellow onion, chopped
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8 ounces white button mushrooms, sliced
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1 tablespoon sweet paprika
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2 tablespoons flour
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1 tablespoon tomato paste
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1/4 cup dry white wine
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1 1/2 cups vegetable stock (or water) or 1 1/2 cups broth (or water)
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1/2 cup sour cream (or tofu sour cream if vegan)
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salt and pepper
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1 lb cooked noodles (I like no-yolk egg noodles)
Instructions
- Heat 1 tbsp oil in a large nonstick skillet over medium heat.
- Add tofu and cook until golden brown on all sides, stirring occasionally, about 7 minutes.
- Remove tofu from skillet with slotted spoon and set aside.
- Add remaining 1 tbsp oil to skillet and cook onion until softened, about 5 minutes.
- Next, add sliced mushrooms and cook until they begin to release their juices, about 1-2 minutes.
- Stir in paprika and flour and coat onions and mushroom.
- Be sure to cook for about 1 minute, stirring constantly, in order to remove the raw taste from the flour.
- Add tomato paste and wine and stir until paprika and flour are well blended into the liquid.
- Add vegetable stock (or water depending on your choice) and bring entire mixture to a boil.
- Reduce heat to low, add salt and pepper to taste, and simmer for about 20 minutes.
- Remove from the heat and whisk in sour cream.
- Be sure its blended well.
- Add tofu back to skillet and simmer for about 5 more minutes over low heat until heated through.
- Serve over hot noodles, and top with additional sour cream if desired.